If you love Red Lobster’s Stuffed Mushrooms but want to enjoy them at home, we’ve got you covered. This copycat recipe captures all the rich flavors and creamy goodness without the wait or the price tag. Perfect as an appetizer or a party snack, these mushrooms are packed with a savory blend of cheeses, herbs, and a hint of seafood-inspired seasoning.
Ingredients
To recreate the authentic flavor of Red Lobster Stuffed Mushrooms, we carefully selected ingredients that deliver the perfect balance of creaminess, savory notes, and subtle seafood essence. Below you will find the essential components divided into filling, topping, and additional elements to make this appetizer truly outstanding.
For the Mushroom Filling
- 20 large white button mushrooms, stems removed and finely chopped
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 garlic cloves, minced
- 3 green onions, finely sliced
- ¼ cup finely chopped celery
- 1 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- ¼ tsp black pepper
- ¼ tsp salt
- ½ cup breadcrumbs (preferably panko for crunch)
- 1 tbsp unsalted butter
For the Topping
- ¼ cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 2 tbsp finely chopped fresh parsley (for garnish)
Additional Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 1 tbsp | For sautéing mushroom stems |
| Fresh lemon wedges | As needed | Optional for serving garnish |
| Crab meat (optional) | ½ cup | Substitutes or complements filling for seafood flavor |
Our ingredient choices combine to deliver that classic Red Lobster stuffed mushrooms taste with a creamy cheesy base enhanced by a blend of herbs and savory spices. Ensuring precise measurements here will guarantee a perfectly balanced and flavorful dish every time.
Equipment Needed
To perfectly recreate our Copycat Recipe for Red Lobster Stuffed Mushrooms, having the right equipment ensures ease and precision throughout the cooking process. Here is a detailed list of essential tools, each carefully selected to help us achieve the ideal texture and flavor:
| Equipment | Purpose |
|---|---|
| Mixing Bowls | For combining the creamy filling ingredients evenly |
| Measuring Cups and Spoons | To measure precise quantities of cheese, seasoning, and liquids |
| Sharp Knife | To finely chop garlic, green onions, and celery |
| Cutting Board | Provides a stable surface for prepping vegetables and mushrooms |
| Sauté Pan | For lightly cooking garlic and celery to enhance flavors |
| Baking Sheet | To arrange stuffed mushrooms evenly during baking |
| Parchment Paper | Prevents sticking and simplifies cleanup |
| Small Spoon or Melon Baller | For carefully hollowing out mushroom caps |
| Spatula | To fold and mix the filling ingredients without breaking them |
| Grater | To shred mozzarella and Parmesan cheeses freshly |
| Oven | For baking the mushrooms to golden perfection |
Tip: Using a small spoon or melon baller to hollow out the mushroom caps helps us maintain steady, uniform shapes that bake evenly and present beautifully.
Equip yourself with these tools before beginning. They streamline each step from preparation to baking, ensuring our stuffed mushrooms turn out as flavorful and creamy as the original Red Lobster classic.
Prep Work
Proper Prep Work ensures our Copycat Recipe for Red Lobster Stuffed Mushrooms turns out perfectly every time. Let’s start by getting our mushrooms clean and ready, then move on to preparing that rich filling.
Cleaning and Preparing the Mushrooms
To preserve the tender texture and avoid sogginess, we clean and prepare the mushrooms carefully:
- Gently wipe each large white button mushroom with a damp paper towel or soft brush to remove dirt. Avoid soaking mushrooms in water as they absorb moisture.
- Use a small spoon or melon baller to hollow out the mushroom caps. Remove stems completely and set aside for the filling preparation.
- Place the mushrooms cap side down on a paper towel to drain any excess moisture.
Tip: Hollowed caps should be uniform in size to ensure even baking and a consistent bite.
Preparing the Filling Ingredients
Our filling combines creamy textures and savory flavors. Here’s how we prepare each ingredient:
| Ingredient | Preparation | Purpose |
|---|---|---|
| Cream Cheese | Soften at room temperature | Provides creamy base |
| Mozzarella & Parmesan | Grate finely | Adds cheesy richness |
| Garlic | Mince finely | Enhances savory depth |
| Green Onions | Chop thinly | Adds mild onion freshness |
| Celery | Finely dice | Imparts slight crunch and flavor |
| Old Bay Seasoning | Measure precisely | Delivers signature savory spice |
| Worcestershire Sauce | Use as is | Adds umami complexity |
| Lemon Juice | Freshly squeeze | Brightens and balances richness |
| Black Pepper, Salt | Season to taste | Enhances overall flavor |
| Breadcrumbs | Use plain or panko | Provides slight texture and helps bind |
Next, we combine the reserved mushroom stems. We finely chop these stems and sauté them in a touch of olive oil or butter until tender. This step intensifies mushroom flavor and softens their texture for a better filling consistency.
Quote: “The secret to a rich filling lies in properly sautéing the mushroom stems and perfectly mixing the cheeses for that signature Red Lobster taste.”
Once all ingredients are prepped, we mix them thoroughly to create a smooth creamy filling ready to stuff into our mushroom caps.
Instructions
Follow these clear steps to prepare our Copycat Recipe for Red Lobster Stuffed Mushrooms perfectly every time. We will guide you through making the savory stuffing, filling the mushrooms, and baking them to golden, melty perfection.
Making the Stuffing
- Prepare the mushroom caps:
Using a small spoon or melon baller, gently hollow out the large white button mushrooms, reserving the stems. Avoid soaking mushrooms in water to keep them from becoming soggy; instead, wipe them clean with a damp cloth.
- Chop reserved mushroom stems:
Finely chop the reserved mushroom stems and set them aside.
- Sauté aromatics and mushrooms:
Heat 1 tablespoon of olive oil or butter in a sauté pan over medium heat. Add 2 cloves of minced garlic, 2 finely chopped celery stalks, and 2 green onions sliced thin. Cook for 2-3 minutes until softened. Add the chopped mushroom stems and sauté for another 3 minutes. Remove from heat; let cool.
- Combine the creamy base:
In a medium mixing bowl, beat 8 ounces of softened cream cheese until smooth. Stir in ½ cup shredded mozzarella, ¼ cup grated Parmesan cheese, 1 teaspoon Old Bay seasoning, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Fold in sautéed vegetables and optional crab meat:
Add the sautéed mixture and 4 ounces of drained lump crab meat (optional) into the creamy base. Mix gently but thoroughly to combine.
Stuffing the Mushrooms
- Preheat oven:
Set your oven to 375°F (190°C).
- Fill mushroom caps:
Place mushroom caps hollow side up on a parchment-lined baking sheet. Using a small spoon, generously fill each cap with the prepared stuffing mixture, mounding the filling slightly.
- Add topping:
Sprinkle each stuffed mushroom with a mixture of ¼ cup shredded mozzarella and 2 tablespoons grated Parmesan. This will create a golden crust while baking.
Baking the Stuffed Mushrooms
- Bake:
Place the baking sheet in the preheated oven. Bake for 20-25 minutes or until the cheese topping is melted and lightly browned.
- Garnish and serve:
Remove from oven and garnish with freshly chopped parsley for color and brightness. Allow mushrooms to cool for 5 minutes before serving.
| Step | Details |
|---|---|
| Oven Temperature | 375°F (190°C) |
| Baking Time | 20-25 minutes |
| Key Seasonings | Old Bay seasoning, Worcestershire sauce, lemon juice |
| Cheese Mix for Topping | ¼ cup shredded mozzarella, 2 tbsp grated Parmesan |
Our Copycat Red Lobster Stuffed Mushrooms promise a rich combination of creamy filling and perfectly baked mushrooms that capture the essence of the original classic.
Serving Suggestions
To elevate our Copycat Recipe for Red Lobster Stuffed Mushrooms, we recommend pairing these flavorful bites with complementary sides and drinks that enhance the overall experience. Here are some tried-and-true serving ideas:
Perfect Pairings for Flavor Balance
- Fresh Garden Salad: A crisp salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette offsets the richness of the stuffed mushrooms.
- Garlic Butter Breadsticks: Warm breadsticks brushed with garlic butter are perfect for soaking up any leftover filling or juices.
- Rice Pilaf or Quinoa: Lightly seasoned rice pilaf or quinoa adds a wholesome texture that pairs beautifully with the creamy mushroom filling.
- Roasted Asparagus or Broccoli: These roasted vegetables provide a pleasant crunch and subtle bitterness to cut through the cheesy stuffing.
Beverage Accompaniments
| Beverage Type | Recommendation | Serving Temperature | Notes |
|---|---|---|---|
| White Wine | Chardonnay or Sauvignon Blanc | Chilled (45-50°F) | Crisp acidity complements the creamy texture |
| Sparkling Water | Lemon or Lime infused | Chilled | Refreshing palate cleanser |
| Light Beer | Pilsner or Lager | Cold (40-45°F) | Mild bitterness contrasts with cheese |
| Non-Alcoholic | Iced Green Tea or Lemonade | Chilled | Light and refreshing |
Presentation Tips
- Arrange the stuffed mushrooms on a large platter with sprigs of fresh parsley strategically placed for a vibrant contrast.
- Use a drizzle of lemon-infused olive oil over the top to add a subtle brightness.
- Serve with small forks or toothpicks to make it easy for guests to enjoy without mess.
- For an elegant touch, serve on a bed of arugula or baby spinach leaves which add a peppery kick.
Pro Tip: Keep the mushrooms warm in a low-heat oven (200°F) if preparing ahead to maintain their creamy, melty texture for serving.
Serving Temperature
| Phase | Temperature | Reason |
|---|---|---|
| Just Out of Oven | 375°F (190°C) baking | Ensures melted cheese and warm filling |
| Serving Ideal | Warm (130-140°F) | Brings out full flavor without sogginess |
By carefully combining our Red Lobster Stuffed Mushrooms with these sides, beverages, and presentation touches, we create a memorable appetizer that delights every sense and perfectly captures the restaurant-quality experience at home.
Make-Ahead and Storage Tips
To enjoy our Copycat Recipe For Red Lobster Stuffed Mushrooms at your convenience, planning ahead and storing properly is key. Here’s how we maximize flavor and freshness with simple make-ahead and storage strategies.
Make-Ahead Preparation
- Prepare the mushrooms and filling up to 24 hours in advance.
Hollow out the mushroom caps using a small spoon or melon baller. Sauté the chopped stems with garlic and seasonings, then mix with cream cheese, shredded mozzarella, Parmesan, and herbs to create the filling.
- Stuff the mushrooms just before baking.
Keep the filled caps covered tightly in the refrigerator on a parchment-lined baking sheet or in an airtight container. This prevents them from drying out.
“For best results, bake stuffed mushrooms immediately after stuffing to retain the melty, creamy texture,” but we find that refrigerating for up to one day works well too.
Reheating and Serving
- Reheat baked stuffed mushrooms gently in a 300°F (150°C) oven for 8–10 minutes.
This warms them through without drying the filling.
- Cover loosely with foil to maintain moisture during reheating.
Storage Guidelines
Store leftovers or prepped ingredients following the table below for optimal quality and safety:
| Item | Storage Method | Duration | Tips |
|---|---|---|---|
| Stuffed, unbaked mushrooms | Airtight container | Up to 24 hours (refrigerate) | Keep on parchment to avoid sticking |
| Baked stuffed mushrooms | Airtight container | 3–4 days (refrigerate) | Reheat in oven to preserve texture |
| Mushroom stems (sautéed) | Airtight container | 3 days (refrigerate) | Incorporate into filling or other dishes |
| Cream cheese filling mix | Covered bowl/container | 24 hours (refrigerate) | Stir well before stuffing mushrooms |
Freezing Tips
- We do not recommend freezing stuffed mushrooms. The delicate texture of the mushrooms and creamy filling can separate and become watery after thawing.
Pro Tip
To maintain the luxurious texture of our stuffed mushrooms when making in advance, avoid soaking mushrooms in water and keep them refrigerated tightly wrapped. This keeps the mushrooms firm and the filling fresh.
By following these Make-Ahead and Storage Tips we ensure every bite of our Red Lobster Stuffed Mushrooms remains irresistibly creamy and flavorful even when prepared ahead or refrigerated.
Conclusion
Making Red Lobster Stuffed Mushrooms at home is a rewarding way to enjoy a restaurant favorite without the extra cost. With the right ingredients and tools, we can easily achieve that perfect balance of creamy, savory flavors and tender mushrooms.
This recipe not only satisfies cravings but also impresses guests with its rich taste and elegant presentation. Whether for a special occasion or a cozy night in, these stuffed mushrooms bring a touch of gourmet comfort straight to our table.
Frequently Asked Questions
What ingredients are needed for the filling of Red Lobster’s Stuffed Mushrooms?
The filling includes large white button mushrooms, cream cheese, mozzarella, Parmesan, garlic, green onions, celery, Old Bay seasoning, Worcestershire sauce, lemon juice, black pepper, salt, breadcrumbs, and butter. Optional crab meat adds a seafood flavor.
How do I prepare the mushrooms for stuffing?
Clean mushrooms gently with a damp cloth or paper towel, avoiding soaking in water. Remove stems carefully using a small spoon or melon baller to hollow out caps evenly for stuffing.
What kitchen tools are essential for making stuffed mushrooms?
You’ll need mixing bowls, measuring cups and spoons, a sharp knife, cutting board, sauté pan, baking sheet, parchment paper, small spoon or melon baller, spatula, grater, and an oven to prepare and bake mushrooms.
How long and at what temperature should I bake the stuffed mushrooms?
Preheat your oven to 375°F (190°C) and bake the stuffed mushrooms for 20-25 minutes until the cheese melts and the tops turn golden brown.
Can I prepare the stuffed mushrooms in advance?
Yes, you can prepare and stuff the mushrooms up to 24 hours ahead. Keep them tightly covered in the refrigerator and bake just before serving for the best texture and flavor.
How should I store leftovers?
Store leftover baked mushrooms tightly covered in the refrigerator and consume within one day. Freezing is not recommended as it affects texture and creaminess.
What are some good side dishes to serve with stuffed mushrooms?
Serve with fresh garden salad, garlic butter breadsticks, rice pilaf, quinoa, or roasted asparagus and broccoli to complement the creamy mushrooms.
What drinks pair well with Red Lobster’s Stuffed Mushrooms?
Chilled white wine, sparkling water, light beer, iced green tea, or lemonade are great beverage options to enjoy alongside the stuffed mushrooms.
Any tips for achieving the best flavor in the filling?
Sauté the reserved mushroom stems and aromatics before mixing into the filling to enhance flavor and texture, creating a rich and creamy result.
How can I present the stuffed mushrooms attractively?
Arrange on a platter with fresh parsley garnish, drizzle with lemon-infused olive oil, and serve with small forks or toothpicks for easy, elegant serving.